Boston Baked Beans Uk Style Recipes

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BOSTON BAKED BEANS



Boston Baked Beans image

A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Provided by AJRHODES3

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 5h

Yield 6

Number Of Ingredients 10

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Steps:

  • Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
  • In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
  • Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g

BOSTON BAKED BEANS



Boston Baked Beans image

Simmered in molasses, these slow-cooker Boston baked beans are perfect to take to your next potluck. The sauce is sweet, dark and rich and they complement anything you serve with them.-Darlene Duncan, Langhorne, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 8h10m

Yield 10 servings.

Number Of Ingredients 11

1 pound dried navy beans
6 cups water, divided
1/4 pound diced salt pork or 6 bacon strips, cooked and crumbled
1 large onion, chopped
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup sugar
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon pepper

Steps:

  • Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.

Nutrition Facts : Calories 331 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 511mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 7g fiber), Protein 13g protein.

BEEF & BOSTON BAKED BEANS



Beef & Boston baked beans image

Enjoy these Boston baked beans with a jacket potato or crusty bread. Time works its magic on this dish, but there's very little hands-on work to do

Provided by Esther Clark

Categories     Dinner, Supper

Time 4h50m

Number Of Ingredients 12

300g dried cannellini beans
1 fresh bay leaf
1 tbsp vegetable oil
500g beef shin, cut into 4cm chunks
120g smoked lardons
1 large onion, cut into wedges
2 large garlic cloves, thinly sliced
100g treacle
2 tbsp tomato purée
1 tbsp mustard powder
pinch of ground cloves
jacket potatoes or bread and coleslaw, to serve

Steps:

  • Tip the beans into a large pan, then pour in enough water to cover the beans by 5cm. Add the bay and leave to soak overnight. The next day, drain the beans, return to the pan and pour in enough fresh water to cover the beans by 3cm. Bring to the boil, reduce the heat to a simmer and cook for 20 mins until the beans are tender (you may need to top up the water slightly as they cook).
  • Heat the oven to 140C/120C fan/gas 2. Heat the oil in a large casserole or ovenproof saucepan, and fry the beef for 5 mins over a high heat until evenly browned (you'll need to do this in batches). Transfer to a plate using a slotted spoon. Add the lardons and onion to the pan, and cook over a medium- high heat for 5-7 mins until the onions are turning golden and the lardons are starting to crisp.
  • Stir the beef back into the pan. Add the beans along with the cooking liquid, and stir in the garlic, treacle, tomato purée, mustard powder and cloves. Season, then top up with some water so the beans are covered by 2-3cm. Cover and bring to a simmer, then transfer to the oven for 2 hrs 30 mins. Remove the lid, stir and return to the oven for 1 hr 30 mins until the meat is tender and the sauce rich. Once cooled, the beans can be frozen for up to three months (see below). Serve with jacket potatoes or bread and coleslaw.

Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 32 grams protein, Sodium 0.7 milligram of sodium

CHEF JOHN'S BOSTON BAKED BEANS



Chef John's Boston Baked Beans image

This is a great side dish with anything!

Provided by Chef John

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h45m

Yield 6

Number Of Ingredients 11

1 pound dry navy beans
6 cups water
1 pinch baking soda
1 bay leaf
6 slices bacon, cut into 1/2-inch pieces
1 yellow onion, diced
⅓ cup molasses
¼ cup packed dark brown sugar
1 teaspoon dry mustard powder
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
  • Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
  • Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g

BRITISH BAKED BEANS



British Baked Beans image

These are really good homemade baked beans (UK style, similar to Heinz baked beans here, not like Boston Baked Beans). It's a recipe which I got from Waitrose www.waitrose.com/recipes I'm putting it up here for safe keeping, this is now a firm family favourite. Please note that preparation and cooking times do not include the preparation of the beans.

Provided by Chef UK

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

250 g pinto beans or 250 g haricot beans
200 g unsmoked back bacon (tastes better with) (optional)
1 small onion, finely chopped
1 garlic clove, crushed
2 tablespoons black treacle
800 g chopped tomatoes
2 tablespoons tomato puree
parsley, chopped

Steps:

  • Soak the beans in cold water for 8 hours or overnight. Then cook according to pack instructions (I leave the lid off the pan, and add a tsp of baking soda to combat the gas producing side effects of beans. It works very well). Remember to boil well for 10 minutes before simmering, or you may get a tummy upset!
  • Heat a large pan and add the bacon if using (if not using, make sure you use something else to lift the beans - more salt, a bit of chili, worcester sauce or whatever. These can also be added to the bacon version for still more flavour). Fry for 1 minute.
  • Add the onion, celery (I use celery salt) and garlic, and continue to fry for 4-5 minutes until the bacon is cooked and the onion has started to soften.
  • Stir in the chopped tomatoes, black treacle and tomato puree. Bring to a simmer, then stir in the cooked beans. Return to the boil and simmer for about 10 minutes (or put into crockpot on low to be ready and waiting later).
  • Stir in the chopped parsley then spoon over toast, into jacket potato, or whatever.
  • Freezes well.

BOSTON BAKED BEANS - UK STYLE



Boston Baked Beans - Uk Style image

Looking at the recipes on here a lot call for items that aren't commonly used in the UK. This version uses readily available ingredients and is great on wholegrain toast with some cheddar on.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 small red onion, chopped
2 celery ribs, chopped
1 garlic clove, crushed
200 g tomatoes
150 ml vegetable stock
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons mustard
400 g mixed beans, drained and rinsed
2 slices bread
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil and fry the onion over a low heat for 5 minutes. Add celery and garlic and fry for another couple of minutes.
  • Add tomatoes, stock and soy. Turn up the heat until it boils. Simmer for 15 minutes.
  • Add sugar, mustard and beans and cook for a further 5 mins until the beans are hot.
  • Toast the bread, add the parsley to the pan and stir well. Serve a dollop of beans on each slice of toast.

Nutrition Facts : Calories 203.2, Fat 8.1, SaturatedFat 1.1, Sodium 772.1, Carbohydrate 29.6, Fiber 3.3, Sugar 12.9, Protein 4.7

BOSTON BAKED BEANS



Boston baked beans image

Try our American-style version of baked beans served with pork belly. This hearty, budget-friendly one-pot makes a comforting family dinner.

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 7h

Number Of Ingredients 10

500g pack dried haricot beans
2 onions , roughly chopped
2 celery sticks, roughly chopped
2 carrots , roughly chopped
2 tbsp Dijon mustard
2 tbsp light muscovado sugar
½ tbsp black treacle or molasses
2 tbsp tomato purée
800g piece pork belly
handful parsley , roughly chopped

Steps:

  • Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.
  • Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.
  • Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.

Nutrition Facts : Calories 615 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 16 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium

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